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    Categories Keto Recipes

How to Make Low Carb Ketogenic Soft Pretzels

What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with a beautiful yeasty aroma of freshly baked bread.

Oktoberfest is underway in Germany, the festival celebrating beer is the world’s largest and a very important piece of Bavarian culture. Millions of people attend the festival every year and soak in the wheat-filled, high-carb atmosphere, we’re doing our bit to keep those carbs out of our celebrations –  with Ketogenic Soft Pretzels.

Our recipe makes 12 pretzels, a serve is one pretzel as reflected in the nutritional information.

The pretzels are best eaten on the day of cooking, if there are any left over, store them in the fridge. They can easily be refreshed, give them a quick re-bake for 5 minutes in a 170C/340F oven to crisp up the outside and soften the inside – or 30 seconds in the microwave if you like them soft.

NOTE: The dough is very sticky, I have found it easiest to roll out on a smooth, clean bench top or plastic cutting board and wearing food safe gloves will prevent the dough from sticking to your hands.

Ingredients for Making Your Low Carb Ketogenic Soft Pretzels:

  • 3 cups Mozzarella Cheese, shredded
  • 4 tablespoons of Cream Cheese
  • 1 ½ cups of Almond Flour
  • 2 teaspoons of Xanthum Gum
  • 2 Eggs, at room temperature
  • 2 teaspoons of Dried Yeast, approximately 1 sachet
  • 2 tablespoons of Warm Water
  • 2 tablespoons of Butter, melted
  • 1 tablespoon of Pretzel Salt

Instructions for Making Your Low Carb Ketogenic Soft Pretzel:

  1. Preheat oven to 200C/390F.
  2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
  3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
  4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
  5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
  6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
  7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
  8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
  9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
  10. Bake in the oven for 12-15 minutes.
  11. When the pretzels are golden brown, remove them from the oven. Don’t burn your fingers trying to eat them immediately.

If you want to make a larger batch of Low Carb Ketogenic Soft Pretzels, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Low Carb Ketogenic Soft Pretzels

What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
Course Snacks
Cuisine German
Servings 12 serves
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 2 minutes

Ingredients

Instructions

  1. Preheat oven to 200C/390F.
  2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
  3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
  4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
  5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
  6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
  7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
  8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
  9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
  10. Bake in the oven for 12-15 minutes.
  11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

Recipe Notes

View Comments

  • Hello, Gerri! A couple questions if you don’t mind. First, the recipe didn’t say, but I am assuming the pretzels don’t rise? Just in the oven as they bake? And second, what is the difference between regular salt and pretzel salt? Could I use regular salt? Thanks so much! I was attracted to this recipe because it is the only one I’ve come across that used yeast. I can’t wait to try them!!

    Low Carb Ketogenic Soft Pretzels

    What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
    Course Snacks
    Cuisine German
    Servings 12 serves
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 2 minutes

    Ingredients

    Instructions

    1. Preheat oven to 200C/390F.
    2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
    3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
    4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
    5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
    6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
    7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
    8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
    9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
    10. Bake in the oven for 12-15 minutes.
    11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

    Recipe Notes

    • Hi Joanie,

      They do rise in the oven. You can also sit them in a warm place to proof, but they won’t double like regular yeast dough – since there is no sugar for it to eat and rise.
      Pretzel salt is a very coarse salt, halfway between rock salt and table salt. If you can’t get your hands on pretzel salt, try sea salt flakes. Regular fine or table salt will just dissolve into the dough.
      I hope this helps 🙂

      Gerri

      Low Carb Ketogenic Soft Pretzels

      What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
      Course Snacks
      Cuisine German
      Servings 12 serves
      Prep Time 15 minutes
      Cook Time 15 minutes
      Passive Time 2 minutes

      Ingredients

      Instructions

      1. Preheat oven to 200C/390F.
      2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
      3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
      4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
      5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
      6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
      7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
      8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
      9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
      10. Bake in the oven for 12-15 minutes.
      11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

      Recipe Notes

  • Thank you Gerri! I made these a couple of days ago, and I literally almost started crying because I’ve never seen something so beautiful! Since now, every keto recipe I’ve made turned out ugly, I was so relieved to see something so beautiful and fluffy baking in my oven for the first time in weeks! They rose up just perfectly. Thank you for your help and your recipe. Me and my keto friends scarfed these down, and they work lovely as a hamburger bun!

    Low Carb Ketogenic Soft Pretzels

    What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
    Course Snacks
    Cuisine German
    Servings 12 serves
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 2 minutes

    Ingredients

    Instructions

    1. Preheat oven to 200C/390F.
    2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
    3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
    4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
    5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
    6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
    7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
    8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
    9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
    10. Bake in the oven for 12-15 minutes.
    11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

    Recipe Notes

    • Thank you Joanie for such a lovely compliment 🙂

      Low Carb Ketogenic Soft Pretzels

      What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
      Course Snacks
      Cuisine German
      Servings 12 serves
      Prep Time 15 minutes
      Cook Time 15 minutes
      Passive Time 2 minutes

      Ingredients

      Instructions

      1. Preheat oven to 200C/390F.
      2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
      3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
      4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
      5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
      6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
      7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
      8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
      9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
      10. Bake in the oven for 12-15 minutes.
      11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

      Recipe Notes

  • This is the best low carb recipe ever! The pretzels were so delicious! You are a genius! Every bite was happiness in my mouth! Thank you for sharing your wonderful recipe. It is a true lifesaver for those of us trying to eat low car.

    Low Carb Ketogenic Soft Pretzels

    What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
    Course Snacks
    Cuisine German
    Servings 12 serves
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 2 minutes

    Ingredients

    Instructions

    1. Preheat oven to 200C/390F.
    2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
    3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
    4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
    5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
    6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
    7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
    8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
    9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
    10. Bake in the oven for 12-15 minutes.
    11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

    Recipe Notes

    • Oh Mary! Thank you for your lovely comment, you’ve brightened by day 🙂

      Low Carb Ketogenic Soft Pretzels

      What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
      Course Snacks
      Cuisine German
      Servings 12 serves
      Prep Time 15 minutes
      Cook Time 15 minutes
      Passive Time 2 minutes

      Ingredients

      Instructions

      1. Preheat oven to 200C/390F.
      2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
      3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
      4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
      5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
      6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
      7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
      8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
      9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
      10. Bake in the oven for 12-15 minutes.
      11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

      Recipe Notes

  • Do you have the nutrition information for these?

    Low Carb Ketogenic Soft Pretzels

    What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
    Course Snacks
    Cuisine German
    Servings 12 serves
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 2 minutes

    Ingredients

    Instructions

    1. Preheat oven to 200C/390F.
    2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
    3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
    4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
    5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
    6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
    7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
    8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
    9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
    10. Bake in the oven for 12-15 minutes.
    11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

    Recipe Notes

    • Hi Sandi,

      The nutritional information is in the recipe notes section at the base of the recipe card. If you can’t see it, you might be viewing our page through the “no frills” view. Just scroll to the bottom and hit “View Non-AMP” and you’ll be able to see the page in full 🙂

      Gerri

      Low Carb Ketogenic Soft Pretzels

      What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
      Course Snacks
      Cuisine German
      Servings 12 serves
      Prep Time 15 minutes
      Cook Time 15 minutes
      Passive Time 2 minutes

      Ingredients

      Instructions

      1. Preheat oven to 200C/390F.
      2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
      3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
      4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
      5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
      6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
      7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
      8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
      9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
      10. Bake in the oven for 12-15 minutes.
      11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

      Recipe Notes

  • This seems like such a good recipe! However I’ve been trying to cut out dairy as well as carbs. Is the cheese necessary for the recipe or is it just for taste? And if it’s just for taste, will the taste be that fat off without it? Thanks!

    Low Carb Ketogenic Soft Pretzels

    What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
    Course Snacks
    Cuisine German
    Servings 12 serves
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 2 minutes

    Ingredients

    Instructions

    1. Preheat oven to 200C/390F.
    2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
    3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
    4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
    5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
    6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
    7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
    8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
    9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
    10. Bake in the oven for 12-15 minutes.
    11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

    Recipe Notes

    • Hi Bailey,

      The cheese is really essential to create the body of the dough and give the “stretchy” texture. I have attempted to make a dairy-free version, but I’m yet to find a combination of ingredients that will replicate the texture and not crumble to pieces. Sorry I can’t be much of a help for you.

      Gerri

      Low Carb Ketogenic Soft Pretzels

      What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
      Course Snacks
      Cuisine German
      Servings 12 serves
      Prep Time 15 minutes
      Cook Time 15 minutes
      Passive Time 2 minutes

      Ingredients

      Instructions

      1. Preheat oven to 200C/390F.
      2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
      3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
      4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
      5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
      6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
      7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
      8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
      9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
      10. Bake in the oven for 12-15 minutes.
      11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

      Recipe Notes

  • Hi, can I sub the gum for anything? Like glucomannan maybe? Thanks

    Low Carb Ketogenic Soft Pretzels

    What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
    Course Snacks
    Cuisine German
    Servings 12 serves
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 2 minutes

    Ingredients

    Instructions

    1. Preheat oven to 200C/390F.
    2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
    3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
    4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
    5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
    6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
    7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
    8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
    9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
    10. Bake in the oven for 12-15 minutes.
    11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

    Recipe Notes

    • Hi Mary,

      I haven’t used glucomannan in this recipe to give you an accurate answer. I can tell you, though, that without the xanthum gum, the pretzels just flatten into hard lumps. Sorry I can’t be much more helpful.

      Gerri

      Low Carb Ketogenic Soft Pretzels

      What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
      Course Snacks
      Cuisine German
      Servings 12 serves
      Prep Time 15 minutes
      Cook Time 15 minutes
      Passive Time 2 minutes

      Ingredients

      Instructions

      1. Preheat oven to 200C/390F.
      2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
      3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
      4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
      5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
      6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
      7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
      8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
      9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
      10. Bake in the oven for 12-15 minutes.
      11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

      Recipe Notes

  • How would i do this without a stand mixer?

    Low Carb Ketogenic Soft Pretzels

    What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
    Course Snacks
    Cuisine German
    Servings 12 serves
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 2 minutes

    Ingredients

    Instructions

    1. Preheat oven to 200C/390F.
    2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
    3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
    4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
    5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
    6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
    7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
    8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
    9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
    10. Bake in the oven for 12-15 minutes.
    11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

    Recipe Notes

    • Hi Lindsay,

      I would suggest using a sturdy spoon to mix, and when the dough is cool enough to handle begin kneading with your hands. Other people have made the mixture in a breadmaker with success. I hope that helps.

      Gerri

      Low Carb Ketogenic Soft Pretzels

      What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
      Course Snacks
      Cuisine German
      Servings 12 serves
      Prep Time 15 minutes
      Cook Time 15 minutes
      Passive Time 2 minutes

      Ingredients

      Instructions

      1. Preheat oven to 200C/390F.
      2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
      3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
      4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
      5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
      6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
      7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
      8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
      9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
      10. Bake in the oven for 12-15 minutes.
      11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

      Recipe Notes

  • LOVE LOVE LOVE this recipe!!! It’s been an absolute lifesaver for this recovering carb addict. I’ve also tweaked it slightly on occasion – replacing the Almond Flour with 1/4c Coconut Flour, increasing to 2 1/2 tsp Xanthum Gum, 3 eggs instead of 2, garlic salt instead of pretzel/rock salt, & adding a handful of roughly chopped pepperoni – baked the same time & heat, and dipped in sugar free pizza sauce/marinara sauce – Completely quenches my pizza craving! 🙂

    Low Carb Ketogenic Soft Pretzels

    What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
    Course Snacks
    Cuisine German
    Servings 12 serves
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 2 minutes

    Ingredients

    Instructions

    1. Preheat oven to 200C/390F.
    2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
    3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
    4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
    5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
    6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
    7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
    8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
    9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
    10. Bake in the oven for 12-15 minutes.
    11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

    Recipe Notes

    • Hi Megs,

      What a great idea! Pizza Pretzels sound amazing 🙂

      Gerri

      Low Carb Ketogenic Soft Pretzels

      What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
      Course Snacks
      Cuisine German
      Servings 12 serves
      Prep Time 15 minutes
      Cook Time 15 minutes
      Passive Time 2 minutes

      Ingredients

      Instructions

      1. Preheat oven to 200C/390F.
      2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
      3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
      4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
      5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
      6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
      7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
      8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
      9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
      10. Bake in the oven for 12-15 minutes.
      11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

      Recipe Notes

  • What type of mozzarella actually melts into a liquid? I just grabbed the low-moisture part-skim block from the grocery (didn’t see whole milk), and it just turns stringy and rubbery and refuses to blend into the flour mixture.

    Low Carb Ketogenic Soft Pretzels

    What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
    Course Snacks
    Cuisine German
    Servings 12 serves
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 2 minutes

    Ingredients

    Instructions

    1. Preheat oven to 200C/390F.
    2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
    3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
    4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
    5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
    6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
    7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
    8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
    9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
    10. Bake in the oven for 12-15 minutes.
    11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

    Recipe Notes

    • Hi Maria,

      We only have full fat and light mozzarella cheese available in Australia, we use the full fat shredded mozzarella and it gives great results.
      I hope this helps.

      Gerri

      Low Carb Ketogenic Soft Pretzels

      What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
      Course Snacks
      Cuisine German
      Servings 12 serves
      Prep Time 15 minutes
      Cook Time 15 minutes
      Passive Time 2 minutes

      Ingredients

      Instructions

      1. Preheat oven to 200C/390F.
      2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
      3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
      4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
      5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
      6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
      7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
      8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
      9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
      10. Bake in the oven for 12-15 minutes.
      11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

      Recipe Notes

  • to use with hot dogs do I just shape the dough into hot dog bun shapes & bake same as pretzel shape??

    Low Carb Ketogenic Soft Pretzels

    What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
    Course Snacks
    Cuisine German
    Servings 12 serves
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 2 minutes

    Ingredients

    Instructions

    1. Preheat oven to 200C/390F.
    2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
    3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
    4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
    5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
    6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
    7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
    8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
    9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
    10. Bake in the oven for 12-15 minutes.
    11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

    Recipe Notes

    • Hi Marcia,

      If you’re splitting the dough into the same portions and rolling each portion into a log the baking time should be the same. If you are splitting the dough into less portions, and making them thicker, then I would suggest dropping the oven temperature by 20C/70F and cooking them for around 5-15 minutes longer. I hope this helps.

      Gerri

      Low Carb Ketogenic Soft Pretzels

      What would a ball game be without a chewy pretzel, you don’t have to miss out anymore with our Ketogenic Soft Pretzels. They are soft and chewy with that beautiful yeasty aroma.
      Course Snacks
      Cuisine German
      Servings 12 serves
      Prep Time 15 minutes
      Cook Time 15 minutes
      Passive Time 2 minutes

      Ingredients

      Instructions

      1. Preheat oven to 200C/390F.
      2. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid.
      3. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes.
      4. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well.
      5. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well.
      6. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes.
      7. Split the dough into 12 balls. The dough is easiest to work with while it is warm.
      8. Roll each ball into a long skinny log and twist into a pretzel shape. Place on a lined cookie sheet and give a little space with side as the pretzels will rise.
      9. Brush the pretzels with the remaining butter and sprinkle with pretzel salt.
      10. Bake in the oven for 12-15 minutes.
      11. When the pretzels are golden brown, remove them from the oven, and don’t burn your fingers trying to eat them immediately.

      Recipe Notes